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October 2018

Chicken Breast Recipes

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Phoenix and Dragon Recipe

Phoenix and Dragon recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Phoenix and Dragon recipe  PDF


4 sl Smithfield ham (thin)
1 Whole chicken breast
boned and butterflied 4 Pieces fresh caul fat
1/4 c Water chestnut powder
OR Flour OR Cornstarch 4 c Peanut oil for deep frying
VEGETABLE SAUCE 2 tb Peanut oil
2 Whole garlic cloves crushed
2 sl Fresh ginger root
4 Fresh water chestnuts
peeled and amp sliced lengthwise 1/2 c Bamboo shoots
sliced lengthwise 4 Whole scallions
cut in 3 in pieces 1 tb Light soy sauce
1 tb Chinese rice wine
OR Dry Sherry 1/2 c Chicken broth
1 ts Cornstarch dissolved in
1 tb Chicken broth (cold)
LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the e cess. Heat the oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1 by 1. When they have browned (about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise diagonally, into 1/2 inch pieces. VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok. Stir fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast.

Phoenix and Dragon recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
596 people have voted
Last Reviewed on 2018-10-21



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